Indian Butter Chicken (Chicken Makhani)

Adapted from NYT recipes

Ingredients

• 1 ½ cups nonfat Greek yogurt
• 2 Tbsp lemon juice
• 1 Tbsp ground turmeric
• 2 Tbsp curry
• 2 Tbsp ground cumin
• 3 pounds chicken breast, cut into 1" cubes

• 4 Tbsp garlic-infused canola oil
• 2 yellow onions, peeled and diced (see note below)
• 1 tsp ground cayenne powder
• 2 Tbsp ground ginger
• 2 15-oz cans diced tomatoes
• 1 cinnamon stick
• 1 tsp paprika
• 1 ½ tsp salt
• 1 15-oz can coconut milk

Preparation

1. Whisk together the yogurt, lemon juice, turmeric, curry and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
2. In a large pot over medium heat, heat the oil. Add the onions, and cook, stirring frequently, until translucent. Add the ginger and cayenne, and cook until the onions start to brown.
3. Add the cinnamon stick, tomatoes, paprika and salt, and coconut milk, and cook about 10 minutes. Remove cinnamon stick and transfer to a bowl. (Note: sauce can be made in advance and refrigerated.)
4. Place chicken and marinade in the pot and cook for 5 minutes. Add the sauce and bring the mixture to a boil. Lower the heat and simmer, uncovered, for approximately 30 minutes.

Optional: after removing cinnamon stick, puree sauce until smooth. If making lower-FODMAP, slice the onions instead of dicing them, and do not puree. Remove onions before serving, if desired.